Southwestern Three Bean Salad
- First prepare the vinaigrette by whisking together lime juice, olive oil, orange juice, cilantro, cumin and garlic. Reserve 4 tbsp vinaigrette; set aside.
- Brush carrots, onion and corn with olive oil; grill until tender-crisp. Let cool. Dice carrots and onion; remove corn from cob. Toss with beans and remaining vinaigrette. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours, stirring occasionally.
- To serve, toss reserved vinaigrette with arugula; mound over bean mixture.
Tip: Vinaigrette can be covered and refrigerated for up to 8 hours; bring to room temperature before continuing with recipe.
Recipe provided by Jim Coleman, executive chef of Normandy Farm and Coleman Restaurant
Cooking Method: Grill
World Cuisine: American
Product: Extra Virgin